This recipe is all about timing: the vegetables take longer than the chicken, so they go into the tray first. When you take the foil off for the last 15 minutes the chicken skin browns, and the juices beneath it reduce into a sauce.
Ingredients
For the chicken
For the vegetables
Method
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Marinate the chicken
Mix the olive oil, yoghurt, paste, garlic and spices in a bowl. Rub the thighs well with it and leave them in the fridge for at least 30 minutes. Overnight is better.
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Heat the oven
Heat the oven to 200 degrees (top and bottom). It will be up to temperature by the time the tray is ready.
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Lay out the vegetables
Spread the potatoes, carrots, onion and pepper over the tray. Pour olive oil over them, season with salt and pour the hot water in at the edge.
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Add the chicken
Sit the marinated thighs on top of the vegetables, skin side up. Scrape the marinade left in the bowl over the tray as well.
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Cook under foil
Cover the tray with foil and cook for 40 minutes. The steam softens the vegetables and keeps the chicken from drying out.
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Brown the top
Take off the foil, raise the temperature to 220 degrees and cook for another 15 minutes. It is ready when the skin has browned and the liquid in the tray has thickened.
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Rest it
Take it out of the oven and leave it for 5 minutes before serving. Meat carved without resting loses its juices onto the plate.
Tips
- When you put a knife into the thickest part of the thigh the juices should run clear. If they come out pink, give it another 10 minutes.
- Do not slice the potatoes too thinly; anything under a centimetre falls apart in 55 minutes.
- If the tray is crowded the vegetables steam instead of browning. If they do not fit, use two trays.
Nutrition
Values are per serving and approximate.